摘要
通过牛津杯法,从250株分离自开菲尔颗粒的乳酸菌中筛选出1株有较好抑菌活性的菌株,通过对个体特征、生理生化试验、16SrDNA序列对比,确定此株菌为乳酸乳球菌,命名为L11。在排除有机酸和过氧化氢的干扰后,发酵上清液对金黄色葡萄球菌还有抑菌活性,该菌株经过胃蛋白酶、胰蛋白酶处理后,发酵液的抑菌活性没有明显变化,说明抑菌物质为非蛋白成分,属于类细菌素,它具有较好的热稳定性,对蛋白酶不敏感,且具有较广的抗菌谱。
The strain is one of the 250 strains which isolated in the lactic acid bacteria from Kefir grains by Oxford cup.The strain is identified as the Lactococcus lactis by individual characteristics, physiological and biochemical experiments, 16SrDNA sequence alignment and named L11.After the exclusion of organic acids and hydrogen peroxide interference, the ferment supernatant also has antibacterial activity to Staphylococcus aureus. After the treatment of pepsin and trypsin, antimicrobial activity of fermentation does not change significantly. It shows that antimicrobial substances is non-protein components, belong to class bacteriocins. It has good thermal stability, protease insensitive, and has a broad antibacterial spectrum.
出处
《农产品加工（下）》
2011年第7期69-73,共5页
Farm Products Processing
关键词
开菲尔
乳酸乳球菌
分离鉴定
类细菌素
kefir grain
lactococcus lactics
isolation and identification
class bacteriocins
作者简介
王志博（1985-），女，黑龙江人，在读硕士，研究方向：食品微生物。
通讯作者：郭德军，教授，硕士生导师，研究方向：食品微生物教学和科研。E-mail：guodejun356@sohu.com
